Recipes / st patricks day

“This is a fun play on the fantastic cocktail known as a Whiskey Smash and our delicious mussels. A whiskey smash is made of mint, lemon and whiskey, all of which work well with mussels so essentially we took a look at steamed mussels and said...yup we should just play bartender to the mussels, mix them a cocktail and toss it in the pot! Steaming the mussels with the cocktail makes a wonderfully easy and delicious change to mussels.” -Chef MacKenzie

INGREDIENTS

• Mussels, scrubbed and debearded: 2 lbs [GET SOME]
• Butter, unsalted: 1 Tbsp
• Mint Leaves, chiffonade: 16 ea
• Lemon, halved, quartered: 1 ea
• White sugar: 2 Tbsp
• Irish Whiskey: 4 oz
• Water: 2 oz
• Heavy cream: 2 oz
• Peas, frozen or fresh: 1 cup
• Mint leaves, whole: 8 leaves
• Freshly ground black pepper: ¼ tsp

PREPARATION

• In a bowl combine chiffonade mint, lemon quarters (squeezed into the bowl,) sugar, whiskey, water & cream. Mix to combine.
• In a large saute pan melt the butter over medium heat and add in leeks & thyme and sweat until tender ~4 minutes.
• Add in the whiskey mix and bring to a simmer.
• Add in peas and mussels, stir.
• Reduce the heat to medium-low, cover and cook for 5-7 minutes until the mussels have opened.
• Remove from the heat and place garnish with fresh pepper and whole mint leaves.

A hopped up dipping sauce for your lobster that is sweet and salty thanks to Guinness.

• YIELD: 1 pint
• PREP TIME:  30 minutes
• COOK TIME: 10 minutes
• CATEGORIES: Guinness, dipping sauce
• DIFFICULTY LEVEL: Very easy and a good arm workout!

INGREDIENTS

Main Components

• Guinness draught  4 Tbsp
• Butter, cubed  1 lb
• Roasted Garlic, minced   2 cloves
• Salt and FGWP    t.t.

METHOD

Main Components

1. Preheat your oven to 425 Degrees.
2. Split a whole head of garlic in half lengthwise and toss with oil, salt and pepper.
3. Wrap the garlic fully in foil and place into the oven for 25-30 minutes until it has become golden brown and soft. Let the garlic cool before squeezing it out and chopping it.
4. In a small pot over medium heat bring the Guinness to a bubbling simmer.
5. Add in 1 small cube of butter and whisk until the butter begins to emulsify with the beer.
6. Slowly add in a cube at a time and continue whisking to melt and emulsify. As you add go along you can starts to add more cubes at a time.
7. This technique is a little tricky because you do not want to let the mix to get too cold or too hot because it will break. If it does break and starts to look a little greasy add in a tsp of warm water and whisk.
8. Once you have emulsified all of the butter in and you have a nice creamy dipping sauce whisk in the roasted garlic and season with salt and freshly ground white pepper.
9. Hold warm and serve as a dipping sauce in place of draw butter for your freshly cooked lobster or crab!

EQUIPMENT

• Baking sheet
• Foil
• Whisk
• Small pot

PRO TIPS: This butter can be used as a sauce for tossing cooked vegetables in or even mixing into mashed potatoes. If you have left over sauce you can cool it and then use it like you would clarified butter. Get crazy and make a large batch and slowly butter poach your lobster in it!

Traditionally done with salt cod, bacalao is a deliciously salty and earthy potato and fish fritter. To lighten the dish up a little, I use fresh haddock and adjust the seasonings to blend nicely with the neutral fish! This dish works as an appetizer for cocktail parties or as a delicious snack! Served best with chili or garlic aioli.

Ingredients

• 1 LB Fresh North Atlantic Haddock
• ¼ cup milk
• 1 bay leaf
• 1 LB potatoes, peeled
• 1 ½  Tbsp dill, chopped
• 1 ½ Tbsp mint, chopped
• Zest from 1 lemon
• 1 egg
• ½  red chili, minced
• 2 ounce flour
• 1 quart canola oil; enough to fry
• Salt & FGBP to taste

Preparation

For the Haddock

1. Preheat the oven to 375 degrees F.
2. In a baking dish, place the haddock with milk and bay leaf, and season generously with salt.
3. Cover with foil and bake for 15 minutes.
4. *While the fish is cooking, start the potatoes*
5. Remove the fish from the oven and flake into a large bowl.

For the Main Event

In a large pot of heavily salted water, bring the potatoes to a boil and cook for 15 minutes.

Once cooked, drain the water and return to the heat to dry out the potatoes a little and then mash them.

Add potatoes, dill, mint, lemon zest, egg, chili and seasoning to the large bowl with the cooked haddock.

Mix well and season to taste, you want it to be on the saltier side.

Using a clean work space sprinkled with a little flour, roll 1 Tbsp of mix into little football shapes.

When rolling into the shapes it is important to have a little flour on your hands to prevent sticking and also to transfer the finished balls to a lightly floured sheet tray or plate. Once all of the mix is shaped,  refrigerate them for a bit to help them hold the shape.

Pour oil into a heavy duty pot for frying. Make certain that the oil is 1 ½ to 2 inches deep. Turn the heat to medium-high, letting the oil rise to 360 degrees. Working in small batches, fry the balls for 2 to 4 minutes or until golden brown. Transfer from the oil onto a paper towel-lined plate or sheet tray and season with an additional sprinkle of salt. Serve immediately with garlic, chili or citrus aioli.

Taking a classic dish and reinventing it by building bold lobster flavors with the sweet Guinness.

YIELD: 8 servings

PREP TIME:  20 minutes

COOK TIME: 20-30 minutes

CATEGORIES: Guinness, “Italian,” family style, rice

DIFFICULTY LEVEL: Basic recipe but a little more advanced if you make your own stock.

Ingredients:

Main Components:

• Lobster meat, claw knuckle, cooked   ½ lb
• Olive oil  3 Tbsp
• Shallot, minced   2 ea
• Garlic, minced    2 cloves
• White button mushrooms, sliced   1 cup
• Arborio rice  1 ½ lbs
• Guiness draught   ½ cup
• Lobster stock(recipe on site) or chicken stock, hot 6 cups
• Fresh parsley, chopped  ½ cup
• Lemon, zested and juiced   1 ea
• Pecorino Romano, grated   ½ cup
• Salt and FGBP  t.t.

Method:

Main Components:

1. Heat olive oil in a large pan over medium high heat. Add in shallots and begin to sweat until they become translucent and aromatic. ~ 2 minutes. Add in garlic and quickly sweat for 1 minute.
2. Add in rice and mushrooms and stir together and cook for another 3 minutes.
3. Deglaze with guinness and cook until the rice absorbs all of the liquid.
4. Add in stock 1 cup at a time and cook until each cup is absorbed. Repeat this process until all of the stock is used and the rice has plumped and become soft aka fully cooked. This should take around 20 minutes.
5. Toss in lobster meat and cook for 2-3 minutes until the meat is warm.
6. Add a squeeze of lemon juice and season to taste.
7. Finish with lemon zest, herbs and top with grated cheese.
8. Serve family style!

Equipment:

• Large pan
• Wooden spoon or rubber spatula

PRO TIP: Add cubed bacon into the recipe. Cook the bacon before the shallots and garlic, then remove it from the pan and use the bacon fat in place of half the olive oil. Add bacon in when you add in the lobster meat.

Ingredients

• Haddock, or Pollock fillets: 2 ea
• Panko bread crumbs: 1 cup
• Lemon zest: from 1 lemon
• Parsley, finely chopped: 2 Tbsp
• Cornstarch: ⅓ cup
• Egg, beaten: 1 egg
• Olive oil: as needed
• Butter, unsalted, cubed: 2 Tbsp
• Salt & FGBP: t.t.

Preparation

1. Preheat the oven to 350°F
2. Toss panko, lemon zest and parsley together.
3. Using three different flat containers divide cornstarch, egg and panko keeping each separate.
4. Season the fish with salt and freshly ground black pepper. Dip the skin side of the fillets in cornstarch, then egg wash, then in panko to create a nice crust.
5. Add oil to a saute pan large enough for both fillets and place over medium-low heat. Add fillets crust side down and cook for 5-7 minutes until the panko begins to dehydrate a bit.
6. Add in the cubes of butter to the pan and transfer to the oven and cook for 5 more minutes until the fish is opaque, tender and warmed through.
7. Carefully remove from the pan and serve.